THE EVERYTHING® THAI COOKBOOK (40 page)

cup cooked chicken meat

cups shredded bok choy

½ cup very thinly sliced celery

1 scallion, thinly sliced

1 teaspoon vegetable oil

1 clove garlic, minced

1 (¼-inch) piece ginger, peeled and minced

½ cup soy sauce

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon sesame oil (optional)

1. In a medium-sized bowl, toss together the chicken, bok choy, celery, and scallion.
   
2. In a small bowl, thoroughly whisk together the remaining ingredients. Pour over the salad and toss well to combine.
   

1 teaspoon ground anise

½ cup chopped cilantro

cup vegetable oil

2 tablespoons lime juice

½ teaspoon prepared chili-garlic sauce

2 pounds jicama, peeled and finely julienned

2 large carrots, peeled and finely julienned

3/4 pound Chinese cabbage, thinly shredded

Salt and black pepper to taste

1. Thoroughly combine the ground anise, cilantro, vegetable oil, lime juice, and chili-garlic sauce in a large mixing bowl.
   
2. Add the vegetables and toss to coat.
   
3. Season with salt and pepper.
   

3 pounds peeled boiling potatoes

1 cup salted peanuts, coarsely chopped, divided

1 medium-sized red bell pepper, cored and chopped

2 stalks celery, sliced

4 green onions, trimmed and sliced

¼ cup chopped cilantro

¼ cup chopped mint

¾ cup mayonnaise

¼ cup peanut butter

3 tablespoons rice vinegar

Salt and pepper to taste

1. Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender. Drain and cool. Cut into ½-inch cubes.
   
2. 2. In a large bowl, combine the potato cubes, ¾ cup of peanuts, red bell pepper, celery, green onion, cilantro, and mint.
   
3. In a small bowl, whisk together the mayonnaise, peanut butter, and vinegar. Season to taste with salt and pepper.
   
4. Pour the dressing over the potato mixture and toss to coat. Refrigerate for at least 1 hour. Garnish with the remaining peanuts before serving.
   

Thai Potatoes?

Potatoes were originally cultivated by South American native populations, but then spread throughout the world. Potatoes have yet to be infused too deeply into Thai cuisine, with most recipes involving potatoes originating from a taro recipe, or a different potato recipe is given a Thai kick.

fl pound snow peas, trimmed

1 red bell pepper, cored, seeded, and chopped

1 yellow bell pepper, cored, seeded, and chopped

5–7 green onions, trimmed and thinly sliced

1 medium-sized red onion, chopped

1–2 jalapeño chilies, seeded and finely chopped

1 clove garlic, minced

2¾ cups couscous

3½ cups boiling water, divided

1 packed cup basil

1 packed cup mint

1 packed cup cilantro

½ cup vegetable oil

2 tablespoons lemon juice

3 tablespoons lime juice

Salt and freshly ground black pepper to taste

1. Place the snow peas, peppers, onions, chilies, garlic, and couscous in a large bowl; toss to blend.
   
2. Pour 3 cups of the boiling water over the couscous mixture, cover tightly, and let stand at room temperature for 1 hour.
   
3. Add the remaining fi cup boiling water and all the remaining ingredients to the couscous; toss together, cover, and let stand for at least 30 more minutes.
   
4. Season with salt and freshly ground black pepper.
   

1 (14-ounce) can garbanzo beans

1 (14-ounce) can black beans

1 (14-ounce) can red kidney beans

1 medium-sized red onion, chopped

cup chopped cilantro

4 tablespoons olive oil

3 tablespoons rice vinegar

3 cloves garlic, minced

1 teaspoon minced jalapeño

½ teaspoon lime zest

Salt and pepper to taste

1. Place all the beans in a colander. Thoroughly rinse under cool running water. Drain and set aside.
   
2. Stir together all the remaining ingredients and pour over beans; stir to combine.
   
3. Refrigerate overnight, stirring occasionally. Season with salt and pepper.
   

¼ cup rice vinegar

2 tablespoons fish or soy sauce

2 tablespoons vegetable oil

1 tablespoon sugar

2 teaspoons grated gingerroot

2 cups sprouts of your choice

6 cups baby greens (preferably an Asian mix)

1. In a large bowl whisk together the vinegar, fish sauce, vegetable oil, sugar, and gingerroot.
   
2. Add the sprouts, toss to coat, and let marinate for 30 minutes.
   
3. Add the greens and toss until well combined.
   

1 cup sugar snap peas

½ cup snow peas

½ cup fresh green peas

2 teaspoons sesame seeds, toasted

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon brown sugar

2 teaspoons soy sauce

6 cups pea shoots or other sweet baby lettuce

1. Bring a large pot of water to a boil. Add the sugar snap peas and boil for 2 minutes. Add the snow peas and green peas and boil for 1 minute more. Drain and rinse in cold water. Pat dry with paper towels.
   
2. In a large bowl, thoroughly combine the sesame seeds, vinegar, oil, sugar, and soy sauce. Add the peas and the greens and toss to coat.
   

Substituting Dried Lemongrass for Fresh

If you can't find lemongrass, substitute 1 tablespoon of dried lemongrass per stalk of fresh or several strips of peel from a lemon or lime.

8 ounces dried bow tie or other bite-sized pasta

3 green onions, trimmed and thinly sliced

2 medium carrots, shredded

1½ cups thinly sliced Napa cabbage or bok choy